Easy Provençal Lamb Reviews

My friend Myriam Richard-Delorme in Paris is a great cook and she gave me this recipe. All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemaryand then pour honey over it to caramelize the lamb and tomatoes while they roast. Everything cooks in one pan and a few hours later I have the most succulent roast lamb, plus the tomatoes and pan juices become the vegetable and the sauce. OMG is it fabulous!

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I'm surprised that this wasn't marvelous! I did everything as instructed, but the dish was really mediocre, and leg of lamb is not cheap--I could have spent the money and made something MUCH better. I wonder if the lamb I bought was not good enough? I wanted to buy New Zealand lamb (which apparently is grass-fed), but the butcher only had U.S (grain-fed). The tomatoes were pretty tasty, but the lamb? Meh. I'll make a soup from it. I wish I'd had the chance to try this with a New Zealand lamb leg, but as it is. . .won't make again.

I used an ~3lb short-cut leg of lamb and made about third of the recipe. I roasted it at 450 for 20 minutes, and at 350 for 20 minutes. It turned out perfectly and was enjoyed by all! I will definitely make this again. I might use more tomatoes next time and only quarter them, so they don't break down quite so much.

Absolutely wonderful and perfect. The best leg of lamb recipe I know. I've made this twice and both times it was just mind-blowing. Very special and SO fancy to be so easy. This would be great for holidays. Can say enough positive things about this recipe.

Like many of the reviewers, I too, made it with a bonless lego of lamb. Next time I will definitely make it with the bone as I feel it would make the lamb easier to work with. Full of flavor and so very easy. I put it together in less than 20 minutes and threw it in the oven. Everyone cleaned their plates including my young children.

This will be my go-to recipe for leg of lamb. It's easy and the flavors come together perfectly. My guests were shocked when I told them the honey was the key to the tomatoes being so amazing. Even my husband who doesn't really like tomatoes raved about it!

Perfect recipe...easy, delicious, dramatic, and above all one of my favourites. You can substitute canned diced tomatoes if drained but I would add a few quartered fresh for texture. I recommend using a balsamic vinegar reduction for sweetness.
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Perfect recipe...easy, delicious, dramatic, and above all one of my favourites. You can substitute canned diced tomatoes if drained but I would add a few quartered fresh for texture. I recommend using a balsamic vinegar reduction for sweetness.

Made this for Easter dinner tonight, and it was exceptional. I used a semi-boned leg of lamb that was 2lbs and cooked it for about 55 minutes. It was delicious and earned the highest praise from my husband.